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Browned Rice and Pork Casserole Recipe
|Pork loin chops||4 (3/4 Inch Thick)|
|Seasoned salt||To Taste|
|Uncooked white rice||1⁄2 Cup (8 tbs) (Regular Variety)|
|Canned beef gravy||10 3⁄4 Ounce (1 Can)|
|Carrots||2 Large, cut on angle into 1-inch slices|
Serving size: Complete recipe
Calories 1656 Calories from Fat 444
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 17.5 g87.4%
Trans Fat 0.4 g
Cholesterol 321.9 mg
Sodium 4350.7 mg181.3%
Total Carbohydrates 181 g60.3%
Dietary Fiber 21.4 g85.5%
Sugars 42.4 g
Protein 124 g248.2%
Vitamin A 482.2% Vitamin C 115.8%
Calcium 38.5% Iron 51.5%
*Based on a 2000 Calorie diet
Trim excess fat from chops; heat fat in skillet.
Sprinkle chops with seasoned salt.
In hot fat, brown chops well on both sides; remove to 2-quart casserole.
Add rice to drippings in skillet; cook, stirring until browned; stir in gravy, 1/4 cup water, salt, pepper.
Arrange onions and carrots on top of chops; pour on gravy mixture.
Bake, uncovered, 1 hour or until tender.